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1290 积分 2024-05-14 加入
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Chemical characteristics of cascara tea from several varieties of coffee in Aceh Province
22天前
已完结
Effect of different brewing techniques and addition of lemon peel (Citrus limon) on physico-chemical characteristics and organoleptic of cascara tea
22天前
已完结
Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea
22天前
已完结
Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries
22天前
已完结
The effect of different storage times and addition of various fruit juices on the organoleptic quality of cascara tea product
22天前
已完结
Characterization of the aroma profiles of fried coriander (Coriandrum sativum L.) oils by HS-SPME-GC-MS, GC-O, OAV, multivariate analysis, aroma recombination and omission experiments
1个月前
已完结
Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis
1个月前
已完结
Key aroma-active compounds in brown sugar and their influence on sweetness
1个月前
已完结
Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)
1个月前
已完结
Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC × GC–O–MS, AEDA, and OAV
1个月前
已完结
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